Talk about the perfect fall dinner– this roasted butternut squash and spinach lasagna certainly must be it.
Ingredients
- butternut squash (from 1 large butternut squash): 6 cups (cubed)
- olive oil: 4 tsp (divided)
- 1/2 teaspoons kosher salt: 1 piece (divided)
- black pepper: 0.75 tsp (divided, freshly ground)
- yellow onion: 1 cup (chopped)
- spinach: 10 cups (fresh)
- provolone cheese: 2 cups (shredded)
- mozzarella cheese: 1 cup (shredded)
- whole milk ricotta cheese: 1 container (32 ounce container)
- fresh flat-leaf parsley: 0.5 cup (chopped)
- eggs: 2 piece
- cooking spray:
- marinara sauce: 5 cups
- oven-ready lasagna noodles: 12 piece
- Parmesan cheese: 1 cup (grated)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Toss together butternut squash, 2 teaspoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Arrange in a single layer on a rimmed baking sheet.
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Bake in the preheated oven until softened and lightly browned, 15 to 20 minutes. Set aside.
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Meanwhile, heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onion and 1/4 teaspoon of the salt, and cook, stirring often, until softened and translucent, 3 to 4 minutes. Add spinach, and cook, stirring often, until wilted, 1 to 2 minutes. Remove from heat, and set aside.
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Combine shredded provolone and mozzarella in a bowl. Stir together ricotta, parsley, eggs, 1 1/2 cups of the shredded cheese mixture, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
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Lightly coat a 13x9-inch baking dish with cooking spray. Spread 1 cup of the marinara on the bottom. Arrange 4 noodles side by side over sauce; spread half of ricotta mixture over noodles. Spread roasted squash evenly over ricotta mixture; top with 1 1/2 cups marinara. Top with 4 more noodles and remaining ricotta mixture. Spread spinach mixture evenly over ricotta mixture; top with 1 1/2 cups marinara. Top with remaining 4 noodles and 1 cup marinara. Sprinkle with Parmesan and remaining shredded cheese mixture. Cover with aluminum foil.
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Bake at 400 degrees F (200 degrees C) for 35 minutes. Uncover; bake until golden and bubbly, about 20 minutes more. Let stand 10 minutes before cutting into 10 slices. Dotdash Meredith Video Studios